Heat olive oil in saute skillet set over medium-high heat. Add garlic, shallots, chile flakes, sage, Andouille and crawfish. Saute for 1 minute. Add chicken stock and cook until bubbling. Add tomato puree and cream. Bring to a boil. Reduce heat to medium-law and reduce until saute thickens enough to coat the back of a spoon. Add pasta and butter; toss until butter is incorporated. Season to taste with salt and pepper.